The Best Sushi Knife Reviews in 2024

A nice sashimi knife is a vital tool for anyone who is ready to make sashimi, a dish where presentation is just as important as flavor. You will constantly feel the need for a sharp knife with a sharp and thin edge when slicing fish. Though it was developed specifically for cutting fish, it can also be used to cut other items such as vegetables. The edge of traditional yanagiba sushi knives is one-sided so you need to know which one really suits you. Here are some best sushi knife reviews in which we omitted some of the preferred choices.

Our 10 Best Sushi Knife Reviews

1. DALSTRONG Yanagiba Sushi Knife Single Bevel Blade Review

DALSTRONG Yanagiba Sushi Knife Single Bevel Blade Review

Dalstrong has built a reputation as a prestigious cutlery manufacturer of high-quality items for a wide variety of knives, including boning knives, sushi knives, and other specialty knives. They launched single bevel blade Sushi which became popular rapidly among the best sushi knife haunters. Hand polished and laminated velvety rich black Spanish pakkawood handle ensures a heaven-like grip with outstanding longevity.


The Dalstrong Phantom Sushi Knife is 9.5 inches long and has a unique blade style. The blade is made from a single piece of iced tempered Japanese high carbon  AUS-8 Super Steel with an HRC score of 58+-  and has a complete tang and precision forged feature. Expert craftsmen painstakingly hone the edge to 13-15 degrees and nitrogen cool it for increased stiffness, durability, and corrosion resistance.


The conventional 3-step Honbazuke method is used to hand polish a razor-sharp single-bevel scalpel-like edge to a mirror polish at an extreme 15° degree angle. The blade is beautifully laminated and hot-forged, reduces drag and stuck-on food while increasing slicing speed, enabling you to glide through prep.

It’s a good knife for both master chefs and home cooks who want to try sushi and sashimi. The knife will undoubtedly assist you in cutting or slicing with ease. Furthermore, the price of this item is very reasonable, making it a wise investment for your kitchen.

  • 13-15 angles
  • Nitrogen cooling.
  • G-10 Garolite handle.
  • Extreme sharpness.
  • Includes DragonLock Saya (Sheath)
  • fully tanged.
  • Military-grade.
  • Lifetime warranty against defects.
  • A copper mosaic pin adorns the middle rivet to add beauty.
  • The price is reasonable, and it comes with a protective sheath.
  • New users might feel uneasy the first time.



This series is long-lasting and stunning. For added durability and protection, this knife has an ergonomic bolster form and a hand-polished spine. The handle’s hex nature and perfect balance give you excellent power. This knife is recommended by the majority of experts.



2. Yoshihiro Shiroko – Sushi Sashimi Chef Knife 10.5” (270mm) Review:

Yoshihiro Shiroko - Sushi Sashimi Chef Knife 10.5 (270mm) Review


Yoshihiro Shiroko is one of the best Sushi knife. This excellent professional blade is fully handcrafted and ideal for sushi enthusiasts. Master artisans handcrafted Yoshihiro Kasumi knives with the utmost care to produce high-quality knives.  That’s why it provides an outstanding output at an exceptional value.

About the Blade

The knife has a 10.5-inch High Carbon Steel Blade with an HRC of 62+ and a conventional single-beveled tip, making it exceptional. These characteristics make the knife incredibly hard and sharp, and it can hold its edge for a long time if used properly. It’s made of iron and creates beautiful mist patterns known as Kasumi.

Unique Design

Handmade in Japan using conventional methods. This Yanagi has a perfectly smooth (Shinogi) grind on the front, a concave (Urasuki) grind on the back, and a flat rim (Uraoshi) on the front. Both Urasuki and Shinogi perform along which integrates the blade to slice food without harming its cells and skin thus it reserves flavour and texture with accuracy. The Uraoshi is a thin, smooth rim that covers the Urasuki and improves the blade’s strength at its weak edges.

  • It’s a fantastic sushi knife that you’ll want to own.
  • Exceptional clarity
  • excellent edge retention
  • HRC score of 62 or higher
  • Weight distribution is even.
  • Handle made of beautiful wood
  • Sharpening on good whetstones, oiling on a regular basis, and thorough drying are all needed. It can corrode easily if you don’t take care of it.


Customer Review

For freshers, many experienced chefs and kitchen cutlery enthusiasts suggest this company’s yanagiba. If you’re cutting fish or other soft meats, you won’t have to resharpen it for long. Someone might chip their teeth if they strike a bone, the floor, or anything else. Yanagiba’s cutting edges are very thin and delicate. It’s a single bevel at the cutting edge’s very end, but it’s also concave.


If you want to spend money on a sushi knife, Yoshihiro Shiroko is the best choice. Professional chefs like it, and it will also certainly work well for home cooks.



3. Cangshan J Series X-7 Steel Steel Sashimi Chef Knife Review:

Cangshan J Series X-7 Steel Steel Sashimi Chef Knife Review

The J Series exemplifies the elegance of expert handcrafting. This one-of-a-kind proprietary handle is crafted from rich, dense African blackwood. Allows for a normal or firm pinch grip. Each knife comes with a magnetic Saya style sheath made of American walnut wood that protects the knife when not in use. It is well-balanced and beautifully made, making it suitable for heavy kitchen use.

This knife is handcrafted. Cangshan offers a 67 layers construction for this Damascus Steel. Because of the usage of forged steel, this best sushi knife contains exceptional edge retention, stain resistance, and longevity. The knife comes within a dark Walnut wood magnetic Saya which is well matched to the handlebar.

About Blade

Damascus Steel is well known for its incredible durability. Each blade undergoes an (ultra6) stage heat treatment to ensure that it retains its strength and functionality. On Rockwell Hardness Scale it scores above 60 which is quite significant. The blade is hand sharpened and provides a 16-degree angle per side. The spine of the knife is held in place by strong magnets embedded in the edge of the Saya sheath. a unique and fashionable way to keep your blades and fingers secure.


Winner of the 2017 Red Dot Design Prize, a finalist for the Concept Award, and the 2018 German Design Award. Patented concept by the United States Patent and Trademark Office. The knife has a good balance. The 5.5″ handle provides a comfortable grip when in use.

The series is National Sanitation Foundation (NSF) Certified.67 layers special formula and blackwood grip turns the walnut sheath knife eyegasmic.

  • To cut the sensitive sections of meat and fish, use a sharp and long blade.
  • Thanks to its lightweight but the strong handle, it has excellent balance and control.
  • The HRC rating is very high.
  • a lifetime guarantee
  • timeless design
  • NSF certified
  • Embedded magnets into the edge of the sheath
  • Can only be washed by hand


Customer Review

It’s an excellent option for a decent slicing knife at an affordable price. For sashimi and Costco-sized ribeye chunks, it’s impossible to beat. Much better than any of our other knives in the same category. It also looks fantastic. The knife’s performance was praised by sushi chefs. Though some people had different opinions on the African wood handle.


It’s the best sashimi knife for whipping up the perfect batch of this delectable cuisine because of its control, balance, and grip. Though the price may seem a bit high the product will make you forget about it.



4. DALSTRONG Yanagiba Sushi & Slicing Knife – Gladiator Series

DALSTRONG Yanagiba Sushi & Slicing Knife - Gladiator Series

Dalstrongs Yanagiba sushi knife is for you if you’re seeking a heavy-duty Yanagiba. This knife can handle ultra-thin sashimi cuts. Due to its features, the DALSTRONG 10.5-inch Gladiator Series Knife should be one of your first options. Let take a look at how it places as one of the best sushi knives.


The blades of the knife are composed of German high carbon steel, which makes them extremely sharp and durable. The blade is 3.5 mm in diameter, and because it is only beveled on one side, food doesn’t stick to it. It can be used to slice raw fish and fillet delicate meats with pinpoint accuracy. The knife is incredibly robust and inflexible due to its full tang construction.

Ergonomic Handle

An ambidextrous black pakkawood handle is included with the blade. The handle on DALSTRONG Sushi Slicing Knives is not only attractive but also ergonomic and comfortable to use. The handle is triple-riveted and fully tanged, making it extremely sturdy and safe to use for extended periods of time.

  • Best for Sushi rolls.
  • Beginner-friendly.
  • Excellent value for money.
  • The handle is ergonomically designed.
  • Full tang construction.
  • A long-lasting handle.
  • Riveted three times.
  • NSF certified.
  • Seath for protection.
  • It’s not a workhorse type knife.
  • Needs proper care & maintenance.



The handle is made of the strongest and most durable materials available. Resistant against water and stains. The blade is good and long-lasting. The versatility will allow the user to perform various sushi and sashimi jobs. Good pick-up for the beginners.



5. Nonstick Sushi and Sashimi Knife, 8-1/2-Inch


Nonstick Sushi and Sashimi Knife


Looking for a knife that will provide you with a professional vibe in the kitchen? This special Mac knife is the prior solution to your sushi and sashimi end problems. If you need a decent knife for your daily tasks, this 8-1/2-inch knife is for you.

Nonstick Mac Knife Japanese Series Sushi and Sashimi Knife are razor-sharp right out of the box, so no honing is needed. The description says about its specialty, it prevents your cooking ingredients from sticking to it.

About the blade

MOLYBDENUM STEEL is used to make this item. There is a special ability that is added to this knife, a gradual taper from heel to tip. The blade is purely Japanese and defines sharpness in a new way. The edges are designed with care to cut through ingredients easily.

A Pekka wood handle is used to grip up the knife. The tanged steel is well integrated into the handle and makes the knife very handy. The end of the handle is curved a little to balance up while chopping fast.

Design Attributes

The knife’s black quality nonstick surface coating helps it to glide through food without sticking. It has a wide, comfortable grip and a high blade that provides secure knuckle clearance. Pakka wood handles have the appearance and feel of natural wood but are much more durable. Its style is distinguished by its comfortable balance, lightweight, sharp edge, and thin blade.

  • High carbon steel made of Japan
  • It’s light enough to easily get manuverity.
  • The blade is perfect in length and thickness.
  • Rich edge retention
  • Exceptionally sharp
  • Long lasting
  • Handles become slack.
  • A bit expensive.



This knife is simple to sharpen and maintain. It’s commonly used as a standard chef’s knife in the kitchen or on the restaurant line to prepare a high range of foods. This is the perfect sushi cutting knife you’ve been waiting for. You can use it on a regular basis to cut celery, carrots, and leaks. This versatile knife will value your money for sure. 



6. Yoshihiro Hayate Inox Aus-8 Yanagi Sushi Sashimi Japanese Chef Knife Review:

Yoshihiro Hayate Inox Aus-8 Yanagi Sushi Sashimi Japanese Chef Knife Review

If you are looking for a Chef knife to perform multiple kitchen tasks within the same blade this particular Yanagi is for you. Sashimi and sushi chefs appreciate Yoshihiro’s best sushi knife which is formed using Inox Stainless Steel. With its single-edged blade made of S Inox AUS-8 Steel, this chef’s knife thinly cuts through the skin and flesh of a fish with ease and without losing the taste and consistency. Other knives, on the other hand, can harm cell walls and alter the feel and taste.

Blade Details

Forged from a single piece of Aus-8 stainless steel with a high carbon content the single-edge blade is 11.8” long. An integrated hollow stainless steel handle is shaped for comfort and ribbed for a secure grip on this knife. It is welded directly to the blade. It results in a long-lasting, robust knife that is also simple to clean.

Handmade in Japan using conventional methods. The front side of this Yanagi has a perfectly flat grind (Shinogi), the backside has a concave grind (Urasuki), and the front side has a flat rim (Uraoshi). The Urasuki and Shinogi work together to allow the blade to cut food with minimal damage. The Uraoshi is a thin, flat rim that encircles the Urasuki and adds to the blade’s power.

  • extremely sharp.
  • combination of high-carbon steel and stainless steel
  • Easy maintenance
  • Fully tanged
  • Rockwell hardness scale score of 60+
  • Stain Resistant
  • Magnolia Saya backed
  • Water whetstones should be used for sharpening and honing.



With proper technique, this knife cuts through delicate fish protein cleanly and effortlessly. If you’ve never used a knife like this before, you’ll be shocked at how well it slices through boneless proteins like chicken, pork, and beef. Please respect the edge by not attempting to cut through bones or other hard items that can chip or harm the blade.

The handle is as attractive as it is convenient, with rich rosewood furniture and ebony fittings. No matter how wet and wild my prep surface gets, the octagonal shape ensures that my hand still has a solid grip. The hand-chiseled maker’s mark on the blade adds another dimension to the already impressive aesthetics on the show and serves as a reminder of the time and effort that went into creating this fine weapon.



7. Set of 3 Japanese Sushi Chef Knives by Happy Sales


Set of 3 Japanese Sushi Chef Knives by Happy Sales


Happy sales combined three different types of knives Sashimi, Santoku, Nakiri in a set and launched a Chef knife set. The set is made of forged Japanese steel. The reason behind this combination is to meet the needs of the Chefs in all phases of purpose in kitchen tasks. Like Sushi Santoku Knife helps you go through heavy tire foods like vegetables, fish, and meat which need a heavy blade as well as a strong handlebar. Sashimi best Sushi Knife provides a slender blade that helps you to slice through fishes. They also add Japanese Nakiri best Chef Knife which is really useful in terms of bashing bones and harder stuff like that.

About Blade

They don’t provide specific information about the blade category. But as they use Japanese high Carbon Stainless Steel Blade the knife set is something very sharp that can be easily said. The blade is stain resistant which is good about it. It also says the blade will not be rusted. The blade is dishwasher safe, most of the high-end cutlery doesn’t allow that thing.

  • High Carbon Stainless Steel Blade
  • Covers a lot aspects of kitchen tasks
  • Japanese forged stainless steel
  • Dishwasher safe
  • Resharpenable
  • Wooden handlebar makes grip handy
  • Does Not back by warranty
  • Oil sensitive


Customer Review

They can be used on a daily basis. When compared to stronger, more costly knives, these Japanese knives are adequate and excellent. They sharpen quickly and hold an excellent edge. The thinness allows for quick slicing and chopping. When these work so well and are so easy to sharpen, you won’t want to use razor-sharp, super hard at 65RC Shun, or custom blades on a regular basis.


With due price and performance though this knife set isn’t the best one, they can be used for raff usage. The manuverity of the set will help you gain multitasking in the kitchen.



8. Yoshihiro Hongasumi White Steel Yanagi-Kiritsuke Sushi Sashimi Japanese Knife Review

Yoshihiro Hongasumi White Steel Yanagi-Kiritsuke Sushi Sashimi Japanese Knife Review


The Yoshihiro Hongasumi knife is a huge blade which can slice fishes into much thinner pieces. Both sushi & sashimi can be managed by this blade piece. It is one of the most important traditional Japanese knives and a powerful part of many chefs’ arsenals.

This Hongasumi Yanagi kiritsuke with a conventional single-edged grind is forged from Shiroko High Carbon White Steel and has stronger edge retention and the ability to take on a finer edge than the Kasumi made of White Steel. This best sushi knife is excellent for chefs at the intermediate stage. Magnolia sheath, knife oil, and rust remover all are included in the package.


To make beautiful mist patterns, white steel with a Rockwell hardness of 62+ is forged with iron. Has a strong focus on fine forging and polishing, as well as meticulous attention to detail. The Yanagi Kiritsuke is marginally heavier than the Yanagi, thanks to a longer blade and thicker spine.

The full flat grind on the front side of the Yanagi is called Shinogi.On the other hand, the concave grind and a flat rim on the back are called Urasuki and Uraoshi gradually. It is handcrafted in Japan using traditional techniques. Those three parts of this knife help to keep up the texture and flavor and ensure the cell of the surface is undamaged.


The blade is designed to slice thin slices of fish for sushi and sashimi. The sword tip aids in balancing the knife’s weight and is recommended for chefs who want a Yanagi but want a heavier knife. A typical Japanese Wa-style handcrafted D-Shaped Handle compliments this knife, which is lightweight and ergonomically welds to the hand for smooth use.

The knife comes with a Saya, a protective wooden sheath that protects it and enhances its appearance when not in use. The Rosewood handlebar is shaped in such a way to hold the grip of Chefs for long. As the appearance of the knife is quite unique it will provide the cook a good cooking condition in the kitchen.

  • 62+ Rockwell hardness scale rating
  • Hongasumi grade
  • Rosewood D shaped handle
  • sharp edge retention
  • Saya included
  • Not staining Resistant.
  • Synthetic to acidic ingredients. 



Chefs who want a Yanagi but don’t have a lot of room to work with should consider this knife. A handcrafted knife that is as beautiful as it is practical elevates even the most basic tasks. It is worth every penny it asks for.



9. Sashimi Sushi Knife 10 inch-Perfect Knife For Cutting Sushi & Sashimi 

Sashimi Sushi Knife 10 inch-Perfect Knife For Cutting Sushi & Sashimi 

Slicing Sashimi Sushi Rolls isn’t that easy! But thanks to Imarku for this special knife, it can slice sashimi and sushi into thin slices due to its unique single-sided and sharp blade that slices without crushing or tearing the structure of the ingredients. This specialty keeps this knife at the top among the best Sushi Knife reviews. 

Pakkawood Handle

Pakkawood is made by impregnating hardwood veneers with phenolic thermoset resins and, in some cases, dyes. Extreme heat and pressure cause this composite material to solidify and become very thick. In most cases, pakkawood used in knife handles is dyed to resemble natural wood as closely as possible, and some dyes may even be applied to mimic traditional hardwoods such as oak and walnut.

This single-edged sashimi knife’s Ergonomic Handle provides excellent grip and balance. When cutting, you don’t need to spend a lot of energy. It’s quite nice to hold. This handle also provides optimum efficiency and stability due to its construction. It’s also worth noting that the handlebar is water-resistant.

High Carbon Stainless Steel

Experienced artisans handcraft the razor-sharp edge to a mirror polish at 12-15 degrees on a single side. This 10-inch sharp sushi knife is made of High Carbon Stainless Steel 5cr15mov. It has a hardness of HRC 56-58 and a sharpness of 80-100. The efficiency and edge retention of a sashimi knife are unrivaled. The sharpness of the knife provides extra convenience while slicing sushi.

  • Optimum in balance
  • non-slippery grip
  • In the kitchen, it’s ideal for multi-purpose use.
  • A blade with a short, asymmetric profile.
  • provides flexible maneuverability
  • For separating slices there is a right-sided bevel.
  • The knife’s sharpness and glossiness can be affected by washing it in the dishwasher



Sushi chefs appreciate the premium quality of this Japanese Sushi Knife very highly. Slice as much sashimi as you like because this Yanagiba Sushi knife will not rust and will hold its edge for a long time. The knife can be gifted as a souvenir because of its appearance and aesthetic value.


10. Yanagi Sushi Sashimi Japanese Chef Knife Review

Yanagi Sushi Sashimi Japanese Chef Knife Review


The Yoshihiro Inox Stainless Steel Yanagi Sashimi Japanese Knife is a sashimi and sushi chef’s dream knife. Its single-edged blade, made of S-Inox AUS-8 Steel, effortlessly cuts through the skin and flesh of a fish. The majority of Yanagi damages the flavor and quality of the flesh by damaging the cell walls and changing the feel and taste. Hence Yoshihiro Yanagi maintains the quality and taste of the flesh.

As one of the best sushi knife, it has already made its presence known among the Chefs and Yanagi lovers. Its blade and design attract new users to cope up with it pretty easily.

Blade details

INOX Aus-8 is a high-end Japanese knife material that offers a solid base on which to create a knife with well-rounded characteristics. This Yanagi has a full flat grind on the front side (Shinogi). The concave grind is called (Urasuki), and there is a flat rim which is named (Uraoshi) placed on the back. It was handcrafted in Japan using traditional techniques.

To cut foods with minimal damage to the surface and cells, preserving the texture and taste, the Urasuki and Shinogi work together. The Uraoshi is a thin, smooth rim that covers the Urasuki and improves the blade’s strength at its weak edges.

Uniqueness of design

Its sleek thin blade has the potential to slice through an ingredient in long, uninterrupted strokes, which is one of its most appealing features. It has a long blade, which gives it a Japanese vibe. This knife’s blade is imported from Japan. To maintain excellence the knife is not vastly produced.

The handlebar is made of a steel plate and notched to provide its user a handy grip. The knife comes with a wooden cover which is well enough to shelter it.

  • High-end Japanese knife
  • Made of S-Inox AUS-8 Steel
  • HRC scores above 60
  • Stain Resistant
  • Single-edged
  • Full tanged
  • Light in weight
  • The blade needs extra attention and care


Customer review

Hence according to Japanese Chef Knife reviews, this special Yanagi is preferred by a number of Sushi and sashimi cooks. This knife has an integrated hollow stainless steel handle that is shaped for comfort and ribbed for a secure grip. It is welded directly to the blade, resulting in a long-lasting, robust knife that is also simple to clean and sanitary.

Customers expressed their satisfaction with the blade. Its blood is sharp and needs to be used carefully to avoid circumstances. Although some of them said the handlebar is not ideal for oily cuts.


It’s well-balanced and heavy, making it ideal for cutting sushi and sashimi. In all probability, this is a high-end Shun sushi knife for a serious collector or experienced chef.



Frequently Asked Question

  • Why Do You Need A Sushi Knife?

When creating sushi or sashimi at home, a decent sushi knife or sashimi knife is a must-have instrument. It is an essential piece of equipment for a sushi chef or sushi enthusiast to accomplish their work successfully.

  • What knives do sushi chefs use?

Sushi Chefs mostly use knives that can go smoothly through fishes without harming the cells. Mostly the well-known Chef uses Deba, Yanagi, and Usuba knives.

  • How do you cut fish for sushi?

To comfort yourself always change the meats position instead of changing the position of the blade again and again. To have a nicer cut hold the blade against the grain of the meat instead of cutting through with the grain.

  • sushi knife types

Deba, Yanagi, and Usuaba are the popular types of sushi knives used by the Chefs.

  • Most expensive sushi knife

The higher price can’t always bring the best for you. Here comes Yoshiro & Zwilling who produces the most priced knives in the market.

  • How To Cut Sushi Rolls?

Take a sharp single-bevel knife and bend it slightly. Second, wet the blade with water while keeping the sharp side down. Hold the sushi roll with your left hand and cut it in two strokes if you are a right-handed person.

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